I cooked Rice with Enoki. No other ingredients. It’s a very simple ‘Takikomigohan’ dish, that is a Japanese dish of Rice cooked with other ingredients and seasonings. If you like Enoki, you would enjoy it. I usually don’t precook ingredients when I make ‘Takikomigohan’, but I recommend to precook Enoki for this dish. The flavour would be much better.


4 Servings


300g Enoki Mushrooms
2 tablespoons Sake (Rice Wine)
2 tablespoons Soy Sauce
1 tablespoon Mirin
2 cups (*180ml cup) Japanese Short Grain Rice
360ml Dashi Stock *OR 360ml Water & 1/2 teaspoon Dashi Powder
Topping of your choice *e.g. Spring Onion, Toasted Sesame Seeds, Shichimi (Japanese Chilli Spice Mix), grated Yuzu Rind, etc.

  1. Cut off the brown bottom of Enoki Mushrooms and clean them. Cut into 2 to 3cm length pieces.
  2. Heat Sake (Rice Wine), Soy Sauce and Mirin in a saucepan, add Enoki, and cook until Enoki is soft and combined with the sauce. It won’t take long at all. Set aside while you are preparing Rice.
  3. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times. Drain well, and place Rice in the rice cooker’s inner pot, and Dashi Stock (OR Water and Dashi Powder).
  4. Place the Enoki mixture on top, and press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  5. Enjoy with some toppings of your choice. Today I added some Spring Onion.